We’re still seeing late season citrus in our local grocery store and we love to add that late citrus to spring veggies that are in season here in the Pacific Northwest. Delicious asparagus, spring peas, and purple radishes with freshly picked greens. We didn’t include amounts of asparagus feel free to use as much or as little as you have or as you want to eat. We use the crispy fava beans as protein in this salad, however if you don’t have them boiled eggs or fried tofu would both be good substitutes.
Time: 40 minutes
Ingredients
For the Salad:
Leafy Greens - early spring options include arugula, mustard greens, baby chard, spinach, radicchio, and pea greens
Asparagus
Radishes
Snow peas
Good Bean Sea Salt Crispy Favas and Peas
For the Dressing:
1/2 cup orange Juice
1 tbsp lemon juice
1/2 cup olive oil
1/4 cup water
1/2 tsp mustard
salt and pepper to taste
Move an oven rack to the top shelf in your oven, and turn the oven to the broil setting. Rinse and cut the ends off of your asparagus. Toss in olive oil, salt, and pepper. Layer the asparagus in a single layer on a cookie sheet and broil for 5 minutes. Flip the asparagus and broil for 5 minutes on the other side. The asparagus is easy to burn on the broil setting, so we recommend using a timer and watching them closely. Remove from oven and make the crispy spring onions.
Chop the remaining vegetables and cut or tear the salad greens (if you want to). Put all of the salad dressing ingredients into a jar with a lid and shake until it’s emulsified/fully combined. Add salt and pepper to taste. Add all the salad ingredients to a bowl (except the spring onions). Toss with salad dressing. Top with spring onions and enjoy!